Servings: 4
INGREDIENTS
- 8 oz chicken breasts
- 2 tsp light soy sauce
- 1 tsp sesame oil
- 1 tsp sesame seeds
- 2 tbsp olive oil
- 3 cups bean sprouts
- 1 red bell pepper, deseeded and thinly sliced
- 2 carrots, cut into batons
- 6 baby corn cobs, sliced
- 2 tsp rice wine vinegar
- 1 tbsp of light soy sauce
- a dash of chili oil
- chives
DIRECTIONS
- marinate chicken breasts with soy sauce, sesame oil and sesame seeds for 20 mins.
- remove from marinade and cut into thin slices.
- heat the oil in a wok and add chicken. Cook for 4 to 5 mins until cooked through. Remove and set aside allowing it to cool.
- add bean sprouts, sliced bell pepper, carrot batons and baby corn cobs to the wok and stir-fry over medium heat for 2-3 minutes. Set aside and allow to cool.
- combine rice wine vinegar, light soy sauce and chili oil.
- combine and serve
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Calories (per serving): 162 / Protein: 15g / Carbs: 5g / Fat: 10g
